Flaky Puff Pastry Apple Pie
This Flaky Puff Pastry Apple Pie is a mouthwatering dessert that combines the ease of store-bought puff pastry sheets with the luscious juiciness of Honey crisp apples. The store bought dough makes it easy to make an apple pie and cuts down on time too!
This apple pie is a little different because instead of traditional pie dough it’s made with flaky puff pastry.
Puff pastry is a light, flaky, and buttery pastry dough that is created by layering dough and butter, then repeatedly folding and rolling it to create numerous thin layers. We made our own in pastry school but it takes actual days to do so, so buying it from the store is the way to go!
You’ll make this puff pastry apple pie the same way you would make any other apple pie, just using the puff pastry as the dough instead. The puff pastry does exactly what it sounds like- it puffs up in the oven creating these layers of dough.
When you take a bite out of this pie you’ll get the crunchy texture from the dough along with the tender and warm flavors of the homemade apple pie filling. It will definitely be on your go to list of easy desserts for sure!
There are so many easy desserts you can make with apples. Try these Apple Pie Dessert Bars that are easier than making pie, or try this apple pie with graham cracker crust if you dont have pie crust.
If you want to go the store bought route you can also make these easy apple dumplings!
WHY YOU SHOULD MAKE THIS RECIPE
- Its SO easy! The puff pastry really cuts down the stress of working with pie dough.
- The contrast of flavor and texture will totally win you over.
- It’s quick to make for an easy fall or summer dessert.
INGREDIENTS NEEDED
The best apples to use are Honey Crisp Or Granny Smith because they will hold their shape when baking. Other apples turn to mush and make an apple pie very runny with juice.
- Puff Pastry Dough – This is the base of the pie, you’ll need to use both sheets in one package.
- Honeycrisp Apples – Known for their crisp and juicy texture, Honeycrisp (or Granny Smith) holds their shape well during baking, providing a satisfying bite in every slice of the pie.
- Brown Sugar – Adds a rich, caramel-like sweetness to the apple pie filling, complementing the tartness of the apples.
- Flour – Helps to thicken the juices released from the apples during baking, resulting in a cohesive filling.
- Cornstarch – An additional thickening agent used in the apple filling, ensuring a perfectly set pie and preventing excess liquid from making the crust soggy.
- Ground Cinnamon – Infuses the apple filling with warm, aromatic notes, enhancing the overall taste and giving the pie that unmistakable and comforting autumn flavor.
- Kosher Salt – Enhances the flavors of all the ingredients, providing a balanced taste to the pie.
- Egg – Gets brushed on the crust, giving it a glossy and golden finish during baking.
- Raw Sugar – Gets sprinkled on top of the pie before baking, adding a delightful crunchy texture and a touch of sweetness to the crust, elevating the presentation and taste of the pie.
HOW TO MAKE Puff Pastry apple pie
Prepare for baking: Preheat the oven to 400° F and spray a pie pan with non-stick baking spray.
Line the pie pan: Roll out one of the puff pastry sheets over a lightly floured surface or a piece of parchment paper. Line the pie dish with the puff pastry, either cutting off or folding under the edges. Pierce all over with a fork and bake for 10 minutes. Remove from oven and cool.
Make the apple pie filling: Peel and core the apples, then thinly slice them with a mandolin. Add them to a bowl with brown sugar, flour, cornstarch, cinnamon, and kosher salt. Using your hands, mix to coat the apple slices with the mixture. Use a colander to strain any excess juice off of the apples, then toss with cornstarch.
Assemble the pie: Pour the drained apples into the bottom of the cooked and cooled crust. Brush the beaten egg on the edges of the bottom crust, then roll out the other crust on top. Crimp the edges with a fork to seal it, then cut 3 small slits in the top to let the steam out. Place the pie in the freezer for 20 minutes to set.
Bake the pie: After freezing, brush the top crust with beaten egg, then sprinkle with raw sugar. Bake for 30 minutes on the lowest oven rack. Then, remove and cover the edges with aluminum foil to prevent them from burning. Bake for an additional 15-20 minutes or until the pie is golden brown.
Cool and serve: Remove the pie from the oven and let it cool. This will allow the juices to thicken up and set properly. Slice and serve warm with a scoop of vanilla ice cream on top!
TIPS FOR RECIPE SUCCESS
- Ensure that the puff pastry sheets are completely defrosted before rolling them out to prevent any cracking or uneven rolling of the dough.
- When slicing the Honeycrisp apples, use a mandolin or a sharp knife to achieve uniformly thin slices, so they all cook evenly.
- To prevent a soggy bottom crust, pre-bake the bottom puff pastry in the pie pan for 10 minutes before adding the apple filling. This step helps create a sturdy base that can hold the juicy apple filling without becoming mushy.
- Strain the excess juice from the apple mixture before adding it to the pre-baked crust, discarding the juice to prevent the pie from becoming too watery during baking.
- Freeze the assembled pie for 20 minutes before baking. This helps the dough become flaky while baking.
- When baking the pie, place it on the lowest rack in your oven. This ensures that the bottom crust bakes thoroughly.
- Cover the edges of the pie with thin strips of aluminum foil halfway through baking to prevent over-browning. This technique allows the pie to continue baking evenly without burning the edges as they get exposed the most.
STORAGE AND FREEZING
Storing: To store, let it cool completely to room temperature. Once cooled, cover it loosely with plastic wrap or aluminum foil and refrigerate. The pie can be kept in the refrigerator for up to 3-4 days.
Freezing: This pie is best to freeze before baking. Assemble the pie as per the recipe, but instead of baking, place it in the freezer uncovered for about 1 hour until it’s firm. Once firm, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil, and return it to the freezer. The frozen pie can be kept for up to 2-3 months.
When ready to bake, remove the pie from the freezer, unwrap it, and place it in a preheated oven. Bake the frozen pie following the original baking instructions, but you may need to add a few extra minutes to the baking time to account for the frozen state.
FAQ
Can I use a different type of apples for this pie?
While Honeycrisp and Granny Smith apples are recommended for their firm texture, you can experiment with other apple varieties like Pink Lady, Fuji, or Braeburn. Just make sure to choose apples that hold their shape well during baking and adjust the sugar level accordingly based on their sweetness.
Can I add other fruits to the filling?
Yes! Mix in some sliced pears or frozen cranberries with the apples. The combination of different fruits will create a unique and vibrant flavor profile perfect for Thanksgiving!
How can I make this pie more spiced?
For those who enjoy a spicier kick, add a pinch of nutmeg or a dash of allspice to the filling along with the ground cinnamon. These warm spices will elevate the taste and give your pie an extra layer of complexity.
WAYS TO ENJOY
- Drizzle a generous amount of Bourbon Caramel Sauce on top for a deep and sweet flavor.
- Instead of a top crust, sprinkle with Streusel Topping for a different texture and taste.
- Serve with a scoop of vanilla bean ice cream or a dollop of freshly made whipped cream.
- Maple Glaze makes a great addition to add just before serving.
Flaky Puff Pastry Apple Pie
Ingredients
- 2 sheets puff pastry, (1 box) defrosted
- 5 Honeycrisp apples, peeled, cored, and sliced 1/4 inch
- 1/2 cup brown sugar
- 3 tbsp flour
- 1 tbsp cornstarch, + 1 tsp, separated
- 1 teaspoon ground cinnamon
- 1/4 tsp kosher salt
- 1 egg
- 2 tbsp raw sugar
Instructions
- Preheat the oven to 400° F and spray a pie pan with baking spray.
- Roll out one of the puff pastry sheets over a lightly floured surface or a piece of parchment paper.
Line the pie dish with the puff pastry, either cutting off or folding under the edges.- Pierce all over with a fork and bake for 10 minutes, cool. It doesn’t really matter what it looks like because we are covering it.
- Meanwhile, prepare the apples. Use a mandolin to easily and thinly slice the apples. In a large bowl combine them with ½ cup brown sugar, 3 tbsp flour, 1 tsp cornstarch, 1 tsp cinnamon, and ¼ cup kosher salt. Mix well with your hands to combine.
- When the bottom pie crust is cool, strain the apples and discard the juice. Add the 1 tbsp cornstarch to the apples and mix.
- Pour the apples into the pie crust.
- Beat the egg and brush the edges of the bottom pie crust. Roll out the top crust and lay it over the apples.
- Trim the sides and crimp with a fork to seal. Cut 3 small slits in the middle of the crust to allow steam to escape.
- Freeze for 20 minutes.
- Brush the top of the pie crust with the egg and sprinkle with Sugar in the Raw.
- Bake for 30 minutes on the lowest rack in your oven.
- Remove, then cover the edges with thin strips of aluminum foil draped around and continue to bake for another 15-20 minutes until the pie is golden brown.
- Let the pie cool before serving to allow for the juices to thicken up. Serve warm with ice cream on top!
